1/2CCornfresh is best but you can also use frozen (defrosted), or canned in a pinch
1/4COnionshredded or minced
1/2CCornmeal
1/2CAll-Purpose Flour
1Tbl Non-Dairy MilkI use So Delicious brand Coconut Milk
2Tbl vegan ParmesanParma, Go Veggie, etc. all have good products - you could also use Nutritional Yeast to get that "cheesy" flavor. You can do a search on Amazon.com for "vegan parmesan" and you can get most of them there.
Salt & Pepperto taste
Vegetable Oilfor pan frying
FOR THE DIPPING SAUCE:
1Cvegan Sour CreamTofutti or Follow Your Heart both make good vegan versions
1/4Cvegan ParmesanParma, Go Veggie, etc. all have good products - you could also use Nutritional Yeast to get that "cheesy" flavor
1tspDijon Mustardor more to taste
Salt & Pepperto taste
Instructions
Begin with making the "flax egg". Combine 1 Tbl of ground flax seed to 3 Tbl of water. Mix well and place in the refrigerator. 15 minutes minimum.
Using a grater or food processor with the grating attachment, process the zucchini and onion together. Transfer to a large bowl and fold in the corn.
To the zucchini and corn mixture, add the cornmeal, flour, salt and pepper, vegan parmesan (or nutritional yeast), the flax "egg" mixture and non-dairy milk. Combine well and set aside.
Meanwhile, heat a large skillet on high heat. Add a small amount of oil.
We used a mini scoop to get these small patties, but you could make them larger with an ice cream scoop or just use a spoon. It's a dense mixture, so flatten them slightly before flipping.
Allow to get golden brown on both sides and cooked through.
While they are cooking, combine all ingredients for the dipping sauce. Taste for seasoning.
Remove the cooked patties to a paper towel to drain and immediately season with salt while still hot. Finish the remaining patties.